Concubine Chef Youxi: Lord, Master, stop

Chapter 30 Dog Nose
Su Ziling put a blindfold on Mi Xiaoye, took out a lot of bottles and cans, and let Mi Xiaoye pass the gas identification.

Mi Xiaoye brought the dog's nose closer, sniffed it, and said, "This is vinegar, so obvious, do you want me to smell it?"

"Mi Xiaoye, who doesn't know this is vinegar?" Su Ziling said with some displeasure, "I'm asking you what kind of vinegar is this?"

Mi Xiaoye was secretly embarrassed, so she had to put her dog's nose close to her and smell it vigorously, thinking for a while and said: "This vinegar smells strong and heavy, like old Shanxi vinegar."

"What about the second bowl?" Su Ziling asked.

Mi Xiaoye brought her nose closer, flapped her nostrils, and said, "This vinegar doesn't smell so strong, but also has a faint smell of medicine. Could it be the Baoning vinegar from Sichuan?"

Su Ziling then asked, "What's the difference between these two kinds of vinegar?"

Mi Xiaoye said: "Vinegar is obtained through fermentation. Generally speaking, vinegar has the effect of promoting intestinal peristalsis, lowering blood lipids, and preventing constipation. However, Baoning vinegar is medicinal vinegar, which is more appetizing, liver-nourishing, It has the effects of dispersing silt, stopping bleeding, and relieving pain. But I still like Zhenjiang vinegar, which is milder and has a sweet taste, and it is better to use it for dipping."

Mi Xiaoye, who doesn’t know much about food history, didn’t know that there was no Zhenjiang vinegar in the Great Shang Dynasty. If you want to eat it, please travel to the Qing Dynasty in Mi Children’s Shoes, thank you.

But Su Tongxie is also a person who has a deep love for food, and whenever Mi Xiaoye proposes ingredients that he has never heard of, he has to break through the casserole and ask them to the end, such as the hamburger last time.

"What is Zhenjiang vinegar?" Su Ziling asked.

"Uh..." Mi Xiaoye finally realized that Zhenjiang vinegar might not be available in this era. "It's also a very famous vinegar. It's sour but not astringent, fragrant and slightly sweet, and relatively mild."

Su Ziling was aroused and said, "Oh? There is such vinegar in the world... Next bowl."

Mi Xiaoye finally managed to evade it, leaned her nose and asked, "This is... soy sauce? Well, it should be soy sauce, also called soy sauce, right?"

"What is soy sauce used for?" Su Ziling asked.

Mi Xiaoye was opened up and talked eloquently: "That's too much. In the area of ​​Shaoxing, Zhejiang, pickles are especially popular. Vegetables, chicken, duck and fish can all be marinated with sauce first. I have eaten them in Hangzhou before. Duck with soy sauce once, it is very fragrant. Because of the salt in the sauce, the food can be preserved for a long time and is not easy to perish. Before cooking, marinate some meat products with soy sauce, and it will be super delicious. And Northeast Nagada, what kind of scallion dipping sauce..."

"Enough." Su Ziling interrupted Mi Xiaoye and said, "Next bowl."

Mi Xiaoye curled her lips, and her dog's nose went to the next "level": "This...huh? It doesn't smell, wait...it seems to be water."

"This bowl is indeed water." Su Ziling said lightly.

Mi Xiaoye slandered: "Hmph, tested me with water, didn't it work? Hehehe..."

"Next bowl." Su Ziling said.

Mi Xiaoye went up to smell it, and said, "It's still water, but it's a little different."

"What's different?" Su Ziling asked.

Mi Xiaoye sniffed it and said, "Is there... lotus leaves in it?"

"Did you say lotus leaves were added?" Su Ziling asked back.

Mi Xiaoye twitched the corner of her mouth, continued to smell, and said with certainty: "Well, lotus leaves are added, yes, it smells like lotus leaves. Although I can't see it, I guess this bowl of water should be a little yellowish brown. Right? Because water boiled from lotus leaves is added, it will have color."

(End of this chapter)